Prepare chocolate pudding according to package directions. When thick and boiling, add cake mix (dry) and mix thoroughly.
It will be very thick and almost mealy.
Press into an ungreased 9 x 13-inch pan.
Top with chocolate chips, sprinkled evenly.
Cook at 375\u00b0 for 20 minutes.
Cool and cut into bars.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
sing all butter in your recipe, check after 15 minutes. Remove
Preheat oven to 325 degrees. In a mixer, combine ingredients and blend well. Spread in 9X13 in pan. Brush with egg whites, sprinkle with sliced almonds and coarse sugar.
Bake for 30 minutes until golden brown. Do not over bake.
In a large mixing bowl, cream margarine, butter and eggs.
Beat in almond paste.
Add sugar and flour; mix well.
Spread into a greased 13\" x 9\" x 2\" baking pan.
Sprinkle the top with a small amount of sugar and the almonds.
Bake at 350 for 30-35 minutes or until the top is browned. Cool before cutting. Makes 3 dozen.
wire rack. Cut into bars. Yields 16 large
3x9x2 inch baking pan (this recipe was tested with the Perfect
nd drizzle on top of bars.
Let chocolate firm and
br>Cool and cut into bars.
br>Next form the candy bars: Line cookie sheets with wax
Heat oven to 350\u00b0.
Grease a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Mix brown sugar, oil and eggs in a large bowl with spoon until smooth.
Stir in remaining ingredients, except Honey Glaze. Spread mixture in pan with spatula, patting evenly with hand. Bake just until center is set, but not firm, 17 to 22 minutes; cool 15 minutes.
Drizzle evenly with Honey Glaze.
Bars can be stored, tightly covered, for up to 2 weeks, or wrap bars tightly in moisture-proof wrap and freeze up to 6 months.
Makes 40 bars.
Preheat oven to 350\u00b0.
Grease rectangular pan, 13 x 9 x 2-inches.
Mix cake mix (dry), margarine, brown sugar, water and egg in a large bowl, using a spoon.
Stir in walnuts and vanilla milk chips.
Press firmly in pan.
Bake 32 to 36 minutes or until top forms a crust that is dry to touch.
Cool completely.
Cut into 2 x 1 1/2-inch bars.
Yield: 32 bars.
utter Frosting; spread over cooled bars. If you like, sprinkle with
ach strip crosswise into 8 bars. Serve cold or at room
br>Top pie with meringue (recipe to follow).
After meringue
0-25 minutes, or until bars pull away from sides of
et aside. Continue with the recipe from Step 3, using stock
ides of pan to loosen bars.
Cool 40 minutes.
Heat oven to 350\u00b0.
Grease 9 x 13 pan.
Combine cake mix, oil and eggs.
Blend well.
Stir in chips and candy bars.
Mixture will be thick.
Press 1/2 of cake mixture into greased pan.
Bake 10 minutes.
eeded. Fold in chopped candy bars and spread the batter evenly